I've been absent from blogging for a while, I apologize to my readers who have been missing my entries, but I've always maintained that when blogging becomes a chore I will give it up. Thankfully, that is not the case, it's just a matter of being extremely busy with work, the house, and family obligations.One of the things that I love about May's bounty is the asparagus and the rhubarb. I especially love the white asparagus, but that will be highlighted in another blog.
Something sweet and tart and good with a cup of coffee was the way my tummy was feeling.
This Rhubarb Sour Cream Pie, is a recipe from The Canadian Living Magazine, I forget which issue but can be easily accessed from their web site or right here.
The recipe also calls for a topping which I chose to omit and instead substituted with a dollop of whipped cream.
Ingredients:
1-1/2 c. flour
1/4 tsp. salt
1/4 c. cold butter cubed
1/4 c. cold shortening cubed
1 tsp lemon juice or vinegar
1/3 c. ice water
FILLING:
4 c. chopped Rhubarb
1 egg
1-1/2 c. sugar
1 c. sour cream
1/3 c. flour
TOPPING:
1/2 c. flour
1/2 c. packed brown sugar
1/4 c. melted butter
Preparation:
In a food processor combine flour, salt, butter, shortening. Pulse until crumbs are formed. In liquid measure beat egg yolk and lemon juice, mix in enough iced water to make a 1/3 cup. Add to crumb mixture and pulse until ball forms. Form dough into a disc and wrap in plastic wrap and chill for 30 Min's.
On a lightly floured surface roll out dough and fit into a 9" pie plate, trim edges and flute.
Filling:
Arrange rhubarb evenly in pie shell. In a bowl whisk egg, sugar, sour cream and flour until smooth. Pour over fruit evenly.
Topping:
In a small bowl mix flour with sugar, drizzle with butter and mix until crumbly. Spread over filling.
On bottom third of a 450F bake for 15 Min's. Reduce heat to 350F. and bake until edges puff, filling is slightly jiggly and topping is golden about 40 Min's. Let cool before serving.